Make sure your pizza dough is at room temperature. Preheat your oven to 450 degrees.
Peel the skin and the seeds from the butternut squash. Cut it into 1/2 inch cubes.
Rip the leaves off of the rosemary. Toss the squash with 1 tbsp. of EV Olive Oil, the rosemary, and salt and pepper. Place the squash on a baking sheet lined with parchment paper and place it in the oven for 15-20 min or until tender and browned (flip/toss once during the baking).
While the squash cooks remove the stem from the kale and cut the kale into 1-inch strips. Put the kale in a skillet with a splash of water and salt. Place the skillet over low heat and cover. Steam the kale until tender (about 5-10 minutes).
Prep the shallot by slicing it very thin.
Remove the squash from the oven once browned and let them cool. Do not turn off the oven.
We cooked our pizzas in our glass meal prep storage containers. Pretty smart, right? If you don't have them then just roll out your dough in small pizza shapes and place them on a baking sheet. To prep the dough, separate your 24 oz dough ball into six 4 oz. portions. Roll them out into small pizza shapes.
Start making the pizzas. Separate the squash, onions, kale, and goat cheese into 6 equal portions and start placing them on the pizzas. Once your toppings are complete, put the pizzas in the oven and bake for 15-20 minutes or until golden brown.
Our pizzas were cooked in there storage containers. If you did the same then they just need to cool down and be stored. If you were not able to cook them in containers then when they cool down just wrap them in aluminum foil and store in your refrigerator.
When ready to eat, the pizzas can be reheated in a toaster oven or microwave. Enjoy these Fall treats!